This is my inspiration for the Holiday weekend. This recipe is part of the cooking for one. So, maybe you have to work and don’t get to enjoy the festivities. Cook up this chicken, and create your own moment!! Hope you enjoy!
1 boneless skinless chicken breast ( cut in half lengthwise, but make sure not to cut all the way through. Leave about a half inch still attached)
1 slice bacon (slice bacon very small, will be part of the stuffing)
2 tsp chopped onion ( I would use a yellow onion for the sweet flavor, chop very fine)
1 tsp chopped garlic (I suggest getting one of the mini pre chopped jars at the store)
1 slice pepperjack cheese
1/4 of an avocado (slice thinly to lay inside the chicken breast with the rest of the stuffing)
1/4 cup favorite BBQ sauce
1 Tbsp olive oil / 1 Tbsp of butter
2 Tbsp dark beer of choice
S & P tt
Slice open your chicken and place it in a shallow pan and pour your beer over it to marinate it. While that sits, take your bacon, onions, garlic, and saute them up in a pan together. The grease from the bacon is enough to brown your items. Once they are cooked up, let cool to touch, and then open the chicken breast up and fill with cooked ingredients. Slice your avocado and place on top of stuffing, then place your cheese on top of the avocado. Heat your olive oil and butter up, on medium high heat, in the same saute pan you used to cook the onions and bacon. pour the beer marinate in, and then lay your stuffed chicken in the pan. Lightly coat the top of the chicken with your favorite BBQ sauce and sprinkle with Salt and Pepper to your taste. Once the chicken starts to cook, slightly lift to see if the bottom has started to brown. Once that side is brown, flip over your chicken carefully, then lightly coat this side with your BBQ sauce and then sprinkle your salt and pepper to taste. Because you have opened the chicken breast, and precooked your stuffing, the chicken should not take long to cook. Just make sure the meat is all white throughout. Watch your cheese for oozing. If it starts to brown a touch, reduce your heat to medium low, and cook slower.
Once your chicken is cooked completely, Enjoy this fabulous creation!!!
I have been working on and off, on my, “singles recipes,” that I have placed on this blog. I originally did it for my fabulous friend in Vegas who doesn’t cook a lot mainly because of life style or the ability to break down recipe language. Not to mention the unnecessary need to purchase mass ingredients, that will eventually go bad in the refrigerator.
I don’t believe that there are simple and easy recipes out there especially for portions of one. I will continue my journey, for her, so that she can cook amazing food just for herself. I will create recipes with easy terminology and perfectly clear step my step procedures.
I am on this quest to help all single people who enjoy great food, but just need a touch of help in the kitchen. Please comment with questions or maybe even recipes that you would like down sized for your cooking needs!!
I am very excited to see the new season of the Next Food Network Star!!! I have been trying to get on this show for 5 years now, and I am still going to send an application in for season 7. I see that the choices they have made give the audience a wide array of personalities. I feel that I have picked out of the bunch the winner of the season already from just the season premier. There are a few hopefuls, and also some who must be picked for ratings.
Having the passion for food is different for having the passion in front of a camera and crew. The lights blind you, your mind races, and your words become non-existent. Cotton mouth kills you within that moment, if your food creation doesn’t. My thought is why do the contestants pick dishes that have way to many components to cook within a short time frame. If you are going to cook chicken, fillet it so it is thinner and the cooking time decreases. Not that I am an expert, but I have been studying the judges, there requirement, likes and dislikes. There is a whole package that you have to have, and it has to be moldable within their minds.
I feel this process of creating a star from a reality style show, is amazing! I plan on making comments throughout the season. I am a die hard fan and will continue my quest to actually get on the show, until NFNS doesn’t exist anymore!!!! Wish me luck!!
This will be the first mothers day without my grandmother. It will be strange and weird, and so many other feelings that I know and understand. She was funny about mothers day. She loved having the family together, making a great meal and sharing gifts of gorgeous flowers. She was an amazing woman who surrounded her heart with her family. We meant everything to her.
I am going to add to my blog site, wonderful recipes that she enjoyed as holiday meals. Hopefully you can feel the love from them as you make them for yourself or your family!! Love you grandma!!
Here is another favorite of mine from my restaurant and catering business. It has such an amazing flavor, but yet works for those who do and don’t eat meat. Sometimes a pile of veggies is all you need!
1/2 red bell pepper thinly sliced
1/2 yellow onion thinly sliced
5 slice medium mushrooms
2 chopped garlic cloves
2 Tbsp olive oil
1/4 cup crumbled feta cheese
1 4″ by 4″ square focaccia bread
Butter Spread for top of sandwiches:
2 Tbsp real butter
1 tsp italian seasoning
1 Tbsp shredded parmesan cheese
So, to start this wonderful panini , take a saute pan, heat your olive oil to medium high, and then saute your peppers, onions, mushrooms, and garlic together. Season with S & P tt. Then slice open your focaccia bread. Place your just sauteed veggies on the bread, sprinkle with the feta cheese, then place the top piece of bread on the sandwiches. Slightly melt your butter, not completely, add your italian seasoning, S & P and shredded parmesan cheese. Mix well. Spread on the top and bottom of your sandwich, being careful not to loose all ingredients within. Grill in the already warm saute pan. Brown, but don’t burn this amazing bread, and then cut in half and enjoy!!
If in need of more protein, add a grilled chicken breast, or thinly sliced turkey.
This past week my Grandmother passed away very unexpectedly. She was a part of my passion and sole for food. We talked food, shared recipes, and enjoyed savoring the final product. She was a country girl that enjoyed the fruits of the earth. Growing her garden, and then preparing the fresh ingredients for her family. We baked together, peeled potatoes together, so many memories flooding my mind.
I will be adding some recipes from Grandma to share with your families. I hope you feel the love that I did and still do, every time I make them! I love you grandma! Enjoy your new journey!
I actually had this recipe on my Tapas menu at my restaurant, and it sold very well, so now it is time to share.
Large firm tomato (cut out stem area about the size and depth, of the length of the quarter)
2 tsp chopped garlic
2 tsp chopped shallots
2 strips thinnly sliced bacon
3 quartered artichoke hearts chopped
1 Tbsp chopped kalamati olives
2 chopped mushrooms
S &P tt
1/4 whiskey
Scoop out the center of your tomato, giving yourself room to stuff it. If you have a gas stove, turn your flame on medium and place your tomato on the flame, and turn often to char the exterior of the skin. If you don’t have a gas stove top, roast in the oven at 425 degrees, until the sides char.
Take bacon, shallot, garlic, mushrooms, olives, artichokes and 1 Tbsp butter, and saute in a pan at medium, until bacon is cooked. Season with the italian seasoning and S & P. When done, fill the center of your tomato and top with the shredded parmesan cheese. Place in a baking pan that has sides high enough to hold the liquid. Put the tomato in the pan and pour the whiskey over the filling and into the bottom of the pan. Cook in the oven at 425 degrees, for 5 minutes. Keep your eye on it so nothing burns!! The idea is to get the tomato soft but not mushy.
I am stealing this idea from this amazing Indian restaurant in Portland, Oregon. It is my twist, so enjoy!
1 chicken thigh medium diced (bite size pieces)
1/2 cup coconut milk
1/4 cup shredded coconut
1 chopped shallot
4 sliced medium mushrooms (button ones)
1 1/2 cups cabbage (green works better, so things don’t turn purple)
1 Tbsp curry powder
1/8 tsp cayenne pepper
1 tsp cumin
1 tsp chili powder
1 tsp allspice
1/2 cup Chicken broth
If possible dice up the chicken and place in the coconut milk. Will this is sitting, shred your cabbage and place in a saute pan and cook with 1 Tbsp butter, and 1/4 cup chicken broth, S & P. Cook until tender on a medium heat. Then set aside. Take your chicken, all seasonings, the other 1/4 cup of chicken broth, shredded coconut, and saute in the same pan you cooked your cabbage in. Set at a medium low temp and simmer for about 15 minutes. Stir often to make sure everything is coated and evenly distributed flavor wise. Once the chicken is cooked, pour over your cooked cabbage and savory every bite!!
If you are having a lazy day, and want to make an amazing sauce try this one out.
2 roma tomatoes (3 if smaller tomatoes)
2 cloves garlic
1 tsp Italian seasoning
1 tsp poultry seasoning
1/4 cup EVOO (extra virgin olive oil)
1/4 cup chicken broth
1/4 cup red wine (merlot cab blend is nice)
Place all above ingredients in a preheated oven at 425 degrees and cook for about 45 minutes to an hour. You are going to want to turn the tomatoes, and press on them to open up as the cooking time elapses. I suggest the middle rack of the oven for roasting opportunity.
When done, place in a bowl and us a mini hand blender, or put in a cuisinart to puree. If you don’t have either, take a whisk and smash the heck out of everything!
If you are serving with pasta, cook your pasta to al dente, drain, and then place in the saute pan, with a Tbsp of butter, add your marinara and coat the pasta heavily. Saute together. This brings the flavor of the sauce into the pasta and helps thicken your sauce from the starch within the pasta.
Other suggestions are over rice, sauteed vegetables or a baked potato.
Ok, so I was thinking about this dish. There are so many different ways to prepare this combination, so I am trying something a bit new. Well, at least new to me. Here we go!
1 fillet chicken breast pounded out ( fillet the chicken breast only if it is really thick, if not just pound it out between plastic wrap so it is nice and thin)
Crushed pineapple (I guess a can of crushed is good, but fresh is always better)
blue cheese (Yes blue cheese,trust me it’s good! Only need about 2 Tbsps though, you can sub swiss)
1 cup shredded coconut
1 cup coconut rum (divided in half for two parts of the recipe)
1 Tbsp honey
1 Tbsp pesto (if you have never made it, buy it)
2 Tbsp real butter (used for two parts of the recipe)
Preheat oven to 425 degrees
First things first, marinate the chicken breast after you have pounded it out with the italian seasoning, S & P, 1/2 rum and juice from the crushed pineapple. Do this for about 30 minutes minimum or over night if you can.
Now, you are going to want to melt 1 Tbsp butter, and add that to the honey, and stir together. Then, take your blue cheese and pesto, and stir together. On your chicken fillet, put a layer of the pesto and blue cheese mixture, and then a layer of the drained pineapple. Carefully roll up your chicken breast fillet ( hence why it needs to be very thin), place a toothpick through the end of the chicken to keep it together. Then brush with the honey butter mixture, then roll in the shredded coconut. Heat your saute pan up to medium high heat, place 1 Tbsp butter and 1/2 cup rum, and lightly brown your chicken. Do not burn the coconut. Then place in a small pan, juices and all and bake in the oven at 425 degrees for 15 to 20 minutes. Enjoy!!!
